Look what I found in a box! Just kidding. I didn't actually pack the clever baby in a box.
Though he looks quite cozy, doesn't he?
One great thing about posting late is that I had the benefit of reading all of the other TWD baker's thoughts on the recipe before making it myself! I benefited from their wisdom!
I am not actually sure why this is called a tart. Anyone know the actual definition of a "tart"?? Other than the sassy kind, anyway? Regardless, this starts with a Flaky Pie Dough crust, which we made about a year ago for the Blueberry-Nectarine Pie. I went back and read my post about that crust and decided I'd try it again. The recipe calls for 1 cup of ice water and when I made the blueberry nectarine pie I used 2/3 cup and it was still fairly sticky. This time I used less than 2/3 cups but I didn't actually measure... I had probably between 1 and 2 tablespoons of water left in the measuring cup, I suppose. We'll just say I used a scant 2/3 cup ice water, shall we? And it seemed to have done the trick. The dough was still somewhat sticky but no worse than other pie doughs, I'd say. I also added a bit more salt this time, as last time I found the dough to be a little bland.
This crust is baked in a 9-inch cake pan. Again, why the term, "tart"? Anyway, the cake pan is supposed to be 1 1/2 inches tall but mine was 2 inches, so there wasn't enough crust to fold over the top edge and make it nice and pretty. That was okay with me, though.
Theoretically now is when you pour the filling into the
Then comes the scary part. You cover the top of the tart with plastic wrap and a plate of some sort and flip that tart right out of the pan! Then invert it back onto your serving plate. I held my breath and did a big "here goes" and it worked! I did not end up with a disaster all over my new kitchen island! I ended up with a beautiful tart on a plate. Phew!
It is such a simple dessert, I could see making this again and trying different fruit combinations. Maybe pears? Cherries? Plums? Apricot? And a graham cracker crust be awesome here as well! Or maybe crushed gingersnaps? Mmm. The combinations are endless!
We are currently doing TWD posts without hosts, so you may find the recipe on pages 378-379 of Baking with Julia, or you can find it here.